Vegan Thai Green Curry
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Nora Cooks · by Nora★ 5.0 (10)

Vegan Thai Green Curry

NUTRITION · PER SERVING40M COOK
CAL 32%·PRO 32%
CARBS 82G52% OF CAL
9G FIBER62G OTHER11G TOTAL SUGAR
FAT 30G42% OF CAL
19G SAT11G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Vegetables simmered in a fragrant coconut green curry sauce and served over rice. A vibrant, one-skillet vegan curry packed with flavor and texture.

mainthaicurrydairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 2 tablespoons olive oil
  • 1 small yellow onion, chopped small
  • 4 cloves garlic, minced
  • 1 tablespoon fresh grated ginger
  • 2 cups cubed butternut squash (or sweet potatoes)
  • 1 red bell pepper, seeded and sliced into 1 inch pieces
  • 1 medium zucchini, sliced and halved
  • 3-4 tablespoons green curry paste (make sure it's vegan)
  • (2)- 13.5 ounce cans full fat coconut milk (or use light for a thinner sauce)
  • 1 tablespoon cornstarch
  • 2 cups cauliflower florets
  • 2 cups broccoli florets
  • 1 tablespoon granulated sugar
  • 2 tablespoons low sodium soy sauce OR tamari for gluten free
  • 2 tablespoons fresh lime juice
  • 4 cups baby spinach
  • 1 cup frozen peas, thawed
  • salt, to taste
  • cooked rice, or serve over rice noodles
  • lime wedges
  • fresh chopped basil or cilantro
  • cashews
PREP
20M
SODIUM
1361MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.